There’s nothing that says classic American fare quite like picnic-ready potato salad. Interestingly enough, the closest relative to this barbecue regular is of German origins and was served warm, rather than chilled. As with all things brought stateside, we’ve put our own American spin on the dish, resulting in a nationally recognized bowl of potatoes and, usually, a whole lot of mayonnaise. While there’s nothing wrong with our creamy American-style classic, we think it’s high time potato salads change it up a little. The following recipes make use of the season’s freshest ingredients whiling dressing up (and some stripping down) the warm-weather dish.
This salad may look pretty typical, but trust us the flavor is anything but expected. The secret lies in boiling the potatoes in water seasoned with garlic, a bay leaf, and celery leaves. Layering the salad makes not only a tasty side dish, but also a decorative addition to your next party.
Here’s a healthy variation sans the mayo. Tossed with oil and vinegar and brightened with fresh Swiss chard, this alternative pops with flavor and color without the added calories.
Fingerling potatoes, sometimes called California long whites after the state in which they were developed, are daintily spread throughout this salad with shredded Brussels sprouts. These two often neglected components come together to form a tasty and visually appealing dish.
This “picnic safe” salad omits mayonnaise but holds on to the mustard in a vinaigrette. This mix is particularly good made with new potatoes, which are young potatoes with a crisp texture great for soaking up the vinaigrette.
A completely new twist is this dish that brings a whole new meaning to the word “salad.” Savory sweet potatoes meld with spicy jalapenos and will definitely kick up the heat at your next barbecue.